Delicious rock shrimp is a species of shrimp new to most consumers. It has a hard outer shell and, because of processing difficulties, was not commercially harvested until a few years ago.
And what we've been missing! Rock Shrimp is tender with a firm texture, indeed "like lobster only shrimpier". Protected by its hard shell, it freezes beautifully and will maintain the same excellent quality as when it came off the boat! It is often market in 3 or 5 pound boxes headless, or headless and split down the back for easy removal of the shell.
Do not be discouraged if your rock shrimp is not split; quick removal of the shell is still no problem. Simply insert one blade of your kitchen shears into the sand vein of the shrimp and cut along the back. The shell is then removed and the sand vein and any roe is washed out under cold running water.
The cooking time of rock shrimp is very short. Drop the peeled and deveined rock shrimp into boiling water to which has been added one tablespoon of salt per pound of shrimp. Begin timing immediately and leave the rock shrimp in the water for only 30 or 40 seconds. Pour into a colander and cool down under cold running water. As with all seafood, care should be taken not to overcook.
Shrimp fisherman have been enjoying these yummy morsels for years. With a tip of the hat to technology, cooks across the country can now indulge in the shrimp that looks and tastes like miniature lobster.
Rock shrimp are so named because of their tough, rigid outer shell. Only in recent years has a rock shrimp-splitting machine been available to the commercial fishing industry. The advent of this machinery has made rock shrimp more readily available to consumers, who are fast making it a popular fishery item.
Rock shrimp live in deeper waters than their cousins and are sought at night when the moon is not too bright. Once caught, the shrimp are beheaded immediately and frozen. Freezing seals in their fine flavor and makes them available almost year ‘ round.
Not only will you find this seafood specialty easy on the budget and full of eating enjoyment, but they also are low in calories and high in protein, vitamins and minerals.
If not bought commercially split, place the rock shrimp on a cutting board with the swimmerets (legs) exposed. (1) With a sharp knife make a cut between the swimmerets through the meat to the hard shell. (2) Spread the shell open until it is flat, in butterfly fashion, wash thoroughly in cold water to remove all the vein sand. They are now ready for the broiler, or the meat can be removed with ease.
A quick, easy way to prepare rock shrimp is to broil them in the shell.. Rock shrimp cook faster than other shrimp and require very close attention to avoid over-cooking. When preparing Broiled Rock Shrimp, cook approximately 2 minutes or until the tails turn upward. Serve immediately with warm Lemon Butter Sauce.
Like shrimp, the rock shrimp meat is found in the tail segment only. With a little consumer education and hands-on experience, rock shrimp are as easy to clean as regular shrimp. Peeling, deveining, and cooking rock shrimp present no problem if certain handling and cooking methods are followed. When available, split rock shrimp tails are the easiest to prepare; however, cleaning and cooking whole tails is not difficult. Simply follow these easy directions:
TO CLEAN: Thaw rock shrimp under cold running water. Hold the tail section in one hand with the swimmerets down toward the palm of your hand: (1) Using kitchen shears insert one blade of the scissors in the sand vein opening and cut through the shell along the outer curve to the end of the tail. (2) Pull the sides of the shell apart and remove the meat. Wash thoroughly in cold water to remove all the sand vein. The rock shrimp are ready to cook.
TO COOK: Extra precautions must be taken to avoid overcooking rock shrimp. The tender flesh of this shellfish cooks in a matter of seconds, not minutes, so timing is important. As with other "boiled" shellfish, rinse in cold water immediately after they are done, to stop the cooking process.
Cooked rock shrimp maintain quality for two to three days in the refrigerator. "Green" (uncooked) rock shrimp should be kept on ice and cooked as quickly possible - they lose quality very rapidly under refrigeration or at room temperature.
Enjoy this appetite-temping DELIGHTFUL ROCK SHRIMP SALAD with freshly baked bread or hot rolls, and a cool refreshing beverage.
Unlike other seafood which sometimes is better when purchased fresh, rock shrimp is just as good, if not better, when purchased frozen. When purchasing it is helpful to know that properly cleaned and cooked rock shrimp yield about half the weight of the green, uncooked rock shrimp tails. Therefore, two pounds of green rock shrimp tails yield one pound cooked, peeled and deveined rock shrimp.
The following recipe utilizes cooked, peeled and deveined rock shrimp. Simmering is the recommended cooking method. To simmer approximately two pounds raw, peeled and deveined rock shrimp, add two tablespoons salt to 1-1/2 quarts of water and bring to a boil. Place rock shrimp in boiling water for 30 to 45 seconds. Drain. Rinse in cold water for one to two minutes. Remove any remaining particles of sand vein. Now the rock shrimp are ready to use in the following recipe.